![]() And hop creation is far from confined to America. Colleges like Oregon State University and The University of Vermont have also gotten involved with extensive hop research. Hopunion, based out of Yakima, Washington, recently released an experimental hop named EXP-HBC 342, which is described as having tropical characteristics Hop Breeding is known for its recent releases including the extremely popular Mosaic, Citra and Equinox breeds The American Dwarf Hop Association is working specifically to bring the tropical fruitiness of the Southern Hemisphere to North America with a low-trellis hop called Azacca. Private and public research companies are on the hunt for these new hop varieties to satisfy the tastes of the craft beer industry. Brewers say they’re the style of the future - specifically, the new hop varieties being created to emphasize the juicy flavor. ”Īnd juicy IPAs aren’t just a current trend. “When you try an IPA that has a hop variety you’ve never tried before, I think it’s an exciting thing. Most of these varieties are fairly new, which Steele says can be an eye-opening experience for craft beer drinkers. Hops like Motueka, Pacifica, Nelson Sauvin, Wakatu and Galaxy all impart loads of the “juicy” characteristic. ![]() Southern Hemisphere varieties are leading the charge when it comes to the juicy tropical flavors, though German and American hops are also in the mix. But one common thread that runs through each definition is the hops. “By choosing yeast strains or hops, or changing their water profile, they can manipulate so they have it come across as juicier.”īrewers seem to have their own takes on what aspect of brewing best makes those flavors - whether it be dry hopping, water treatment to better utilize the hop flavors or different yeast strains to better compliment those flavors. “Each brewery has their own idea of what they want their beer to taste like,” Richardson said. These new flavors stand in contrast to IPAs of the more “old school” tradition, which feature resin, pine, herbal and floral notes, plus some citrus. Reviews are a dime a dozen at best, and almost none of them try to define, any further than flavor, what exactly this “juiciness” is or where it is coming from.īut if the “juicy” double IPA isn’t its own category, then what exactly is it? Brewers see it as new pattern of added value placed on certain tropical flavors and aromas like mango, pineapple, papaya, stonefruit and passion fruit. A quick read through the forums on BeerAdvocate yields descriptions of juiciness and tropical fruits and forums debating which juicy IPAs are best. ![]() And the trend is trickling down throughout the entirety of the craft beer community. Yet on BeerAdvocate‘s list of the Top 250 beers, 53 of the 80 single or double IPAs can be described as “juicy”. The next evolution in the “lupulin threshold shift”, it would seem, is the advent of the juicy double IPA.īut the Juicy DIPA, as it has come to be known, is not a formal beer category. These hoppier beers became the über-popular style of the double IPA - led at the front by Russian River’s Pliny the Elder. Then, there was the “lupulin threshold shift” (a term popularized by Russian River‘s Vinny Cilurzo and Firestone Walker‘s Matt Brynildson): a popularization of beers with more and more hop flavors. Historically, desirable IPAs and double IPAs were known for a strong malt backbone. The term “juicy” has been used to describe the flavors lent by certain breeds of hops for some time, but only within the past two or three years has the word been paired with a new, increasingly popular breed of double IPA. The subject of their debate is craft beer’s enigmatic obsession, the Juicy Double IPA. “Yeast plays a role in it too,” says Sam Richardson, Brewer and co-founder of Other Half Brewing in Brooklyn NY. “I think that the biggest factor is moving the hops from earlier in the process to later in the process,” says Jason Pellett of Orpheus Brewing. “We dry hop it at a very high rate compared to most standards,” says Mitch Steele, Brewmaster of Escondido California’s Stone Brewing Company. If you’re impatient, thirsty or a little bit of both click here to skip to our favorite juicy double IPAs
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